Include the sauce and how you are cooking it. The tool compares the dish with wine structure and explains the suggested matches.
Recognised: Sardines.
Not recognised: baked, balsamic, glaze. Add a familiar main ingredient or sauce if these affect the dish.
Adjust the chilli setting to suit the way you cook this dish.
Château Léoville Poyferré
Its recorded body suits the weight of the dish · Its recorded acidity offers a fresh contrast to richness · Protein and fat can soften the impression of its tannins
La Rioja Alta
Its recorded body suits the weight of the dish · Protein and fat can soften the impression of its tannins
Tenuta San Guido
Its recorded body suits the weight of the dish · Protein and fat can soften the impression of its tannins
Membership adds more suggestions and uses your saved preferences and feedback. You can also restrict the results to bottles in your cellar.
See membershipAround 500 food, dish and preparation profiles in the library.
Browse the food libraryMatching considers the dish’s weight, richness, acidity, sweetness and heat alongside the available wine structure. Member results also use saved preferences and feedback. We leave missing wine details unknown rather than filling them in.
Read more about food and wine pairing in Virginia Tech’s food and wine guidance.